Scotch Eggs by Steven Tweedie of Innes & Gunn Beer Kitchen
One of the most popular items on the Innis & Gunn Beer Kitchen menu, the Scotch Egg pub classic has been given an Innis & Gunn twist, made with the Brewer’s Original Oak Aged Beer which adds a rich depth of flavour to the brown sauce and the sausage meat. This recipe makes a great starter.
The new Beer Kitchen, which recently opened on Ashton Lane, is where Glasgow born Chef Steven Tweedie will be creating all-day dining restaurant and bar menus inspired by great beer and food pairings. Offering different food and drink experiences over three floors, the Beer Kitchen brings a new onsite craft microbrewery to the heart of the West End, brewing up beers exclusive to Ashton Lane served fresh directly from tank to tap.
To find out more go to http://thebeerkitchen.co.uk/
Ingredients: Serves 4
5 Free Range Eggs
120g Sausage Meat
1 tsp Wholegrain Mustard
15g Fresh Sage
500g Pinhead Oats
1 x 330ml Bottle of Innis & Gunn Original
100ml HP Brown Sauce
30g Plain Flour
Salt and Pepper
Method:
- Boil a pot of water and cook 4 of the eggs for 6 mins. Then place in ice water to cool. Peel gently and set aside.
- Mix the sausage meat with ½ a bottle of the Innis & Gunn Original, add the mustard and a pinch of salt and pepper to season.
- Chop the sage and mix with the pinhead oats through a food processor till coarse.
- Roll the sausage meat mix in to 30g balls flatten out on the palm of your hand.
- Place the soft egg in the middle of the sausage meat and roll round till a ball shape and let rest for 5 mins.
- Put the flour in a bowl with salt and pepper.
- Whisk the last egg and with a splash of milk and place in a bowl, with the pinhead oats and sage mix in a separate bowl.
- Roll the sausage ball in the flour mix, followed by the egg mix and then the pinhead mix.
- Cook in a fryer for 8 mins.
- To make the beery ‘brewn’ sauce, reduce the remaining Innis & Gunn Original by half, and mix in the HP sauce to your own personal taste and consistency.
- Once cooked slice in half and serve with the brewn sauce and enjoy!
In association with Taste Communications.
www.tastecommunications.co.uk
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